Malaysian Red Pepper and Chicken Curry with Pilau Rice (Slimming World Low Syn)

This recipe is one of Stuart’s favourites. It was originally in a Slimming World book called Taste of Asia that is no longer in print I believe. It not only looks good but is really quite straight forward to make too. Full of colour and just as tasty reheated it could become one of your family favourites. I have made it with Quorn before too and it really is as simple as swapping the chicken to Quorn. As it doesn’t take as long to cook Quorn though I would just omit the initial step of cooking the chicken and just add it later on in the recipe when you re-add the chicken.

 


1 syn per person on Slimming World if cooked according to below recipe.


Print Recipe
Malaysian Red Pepper and Chicken Curry with Pilau Rice (Slimming World Low Syn)
Prep Time
10 minutes
Cook Time 30 minutes
Servings
People
Ingredients
Prep Time 10 minutes
Cook Time 30 minutes
Servings
People
Ingredients
Instructions
  1. In a medium saucepan place rice, boiling water, cinnamon stick and pilau rice seasoning and place over a medium heat. Bring to the boil the leave to simmer for 25 minutes or until all water is absorbed and rice looks cooked.
  2. In a large bowl whisk the stock, soy sauce, tomato puree, cider vinegar, sweetener, curry powder and cornflour and set aside.
  3. Spray a large frying pan with the low calorie cooking spray and place over a high heat. Add the chicken and stir fry for 6-8 minutes until just cooked through. Transfer to a plate and keep warm.
  4. Wipe out the pan with kitchen paper and re-spray with low calorie cooking spray. When hot, stir fry the peppers for 2-3 minutes then stir in the ginger and stir fry for a further 30-40 seconds.
  5. Pour in the stock mixture, return the chicken to the pan and add the onions and tomatoes.
  6. Cook, stirring continuously, for 10-12 minutes until the sauce has thickened and the chicken is hot.
  7. Scatter over the spring onions and serve the rice which should be done around the same time immediately.
Recipe Notes

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